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Easy Chewy Pumpkin Chocolate Chip Cookies Recipe

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These Easy Chewy Pumpkin Chocolate Chip Cookies combine the warm flavors of pumpkin and pumpkin pie spice with melty semi-sweet chocolate chips. Soft and chewy with just the right amount of spice, these cookies are perfect for fall or any time you crave a cozy treat. Made with simple pantry ingredients and baked to perfection, they offer a tender texture and enhanced flavor after resting, making them a delightful seasonal favorite.

Ingredients

Wet Ingredients

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, melted & slightly cooled
  • 1/4 cup (50g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 teaspoon pure vanilla extract
  • 6 Tablespoons (86g) pumpkin puree

Dry Ingredients

  • 1 and 1/2 cups (188g) all-purpose flour (spooned & leveled)
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • 1/4 teaspoon baking soda
  • 1 and 1/2 teaspoons ground cinnamon
  • 1 teaspoon store-bought or homemade pumpkin pie spice

Add-ins

  • 1/2 cup (90g) semi-sweet chocolate chips, plus a few extra for the tops

Instructions

  1. Mix Wet Ingredients: Whisk the melted butter, brown sugar, and granulated sugar together in a medium bowl until no lumps remain. Add vanilla extract and blotted pumpkin puree, whisking until smooth. Set aside.
  2. Combine Dry Ingredients: In a large bowl, whisk together the all-purpose flour, salt, baking powder, baking soda, ground cinnamon, and pumpkin pie spice until evenly combined.
  3. Make the Dough: Pour the wet ingredients into the dry ingredients and mix gently with a large spoon or rubber spatula until just combined. The dough will be very soft. Fold in 1/2 cup of semi-sweet chocolate chips, incorporating them as best as possible despite the softness caused by melted butter.
  4. Chill the Dough: Cover the dough with plastic wrap and chill in the refrigerator for at least 30 minutes and up to 3 days to firm up. This step is essential for spreading and texture.
  5. Prepare for Baking: Preheat your oven to 350°F (177°C). Line two large baking sheets with parchment paper or silicone baking mats.
  6. Shape the Cookies: Remove dough from the refrigerator. Using about 1.5 tablespoons of dough per cookie, scoop and roll into balls. Space them about 3 inches apart on the prepared baking sheets. Slightly flatten the tops with the back of a spoon or cup to encourage spreading during baking.
  7. Bake Cookies: Bake for 11-12 minutes, until edges appear set but centers are still very soft. If the cookies don’t spread enough during baking, gently flatten them with the back of a spoon right after removing from the oven. Optionally, press a few extra chocolate chips on top of the warm cookies for a decorative touch.
  8. Cool Completely: Let the cookies cool on the baking sheets for at least 10 minutes, then transfer to a wire rack to cool fully. The flavor intensifies and the texture becomes chewier after cooling and resting for several hours or overnight.
  9. Storage: Store cookies covered at room temperature for up to 1 week, maintaining freshness and chewiness.

Notes

  • Be sure to blot excess moisture from the pumpkin puree to avoid overly wet dough.
  • Chilling the dough is critical to achieve proper spread and texture.
  • Flattening the dough balls before baking helps cookies spread evenly.
  • Pressing extra chocolate chips on warm cookies is optional but adds visual appeal.
  • Cookies improve in flavor and chewiness after resting for a day or more.
  • Store cookies in an airtight container at room temperature for up to one week.

Find it online: https://cookedbysarah.com/easy-chewy-pumpkin-chocolate-chip-cookies-recipe/